Tag: goat cheese

Preheat oven to 350˚F. Peel and seed the squash. Cut into 1/2 inch-cubes. In a large skillet over medium-high heat, melt the butter. Toss in the diced squash, salt and pepper. Sauté for 5 minutes. Pour in the chicken stock and bring to a simmer. Turn the heat to low, cover and leave to cook […]

Cook the pasta according to package directions until al dente. Drain and transfer to a large bowl to cool. Drain the artichokes, keeping the oil. Coat the pasta with a touch of the olive oil so it does not stick together. Roughly chop the artichokes and add to the pasta. Toss in the arugula, lemon […]

Fill a large pot with salted water. Add the new potatoes and boil until the potatoes are cooked through, about 15 minutes, although this will vary with the size of your potatoes. The potatoes are cooked when a knife can be easily inserted. Drain and set aside to cool. Bring a medium pot of salted […]

In a medium saucepan, bring the stock to a simmer. Reduce the heat to low and keep warm. Meanwhile, in a large, wide pot over medium heat, melt the butter. Add the onion and garlic and sauté until softened and translucent, about 5-8 minutes. Add the rice and cook for a couple minutes. Add the […]

Blacken your red pepper over the flame of your stove, turning carefully with tongs. Continue until most of the skin has blackened and it is starting to soften, about 8 minutes. Place the pepper in a medium size bowl and cover tightly with plastic wrap. Set aside for 30 minutes. Remove the pepper from the bowl […]

Preheat your oven 400˚F. Line a baking tray with parchment paper. Cut 8 half-inch slices from the baguette and arrange in one layer on the baking tray. Place a slice of goat cheese on top. Sprinkle each goat cheese round with chopped walnuts and drizzle lightly with olive oil. Bake in the oven for 10 […]

When planning a cheese platter, it is important to ensure that you have a selection of cheeses from which your guests can choose. First you want a selection of textures. A platter made up of all hard mountain cheeses is…well…boring. Don’t do that. Just as a platter of all soft brie-like cheeses would seem a […]

Cut each asparagus on the diagonal into 1-inch pieces and set aside. Halve the zucchini lengthwise and then slice into ½-inch pieces, also on the diagonal. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually about 10 minutes). Once cooked, drain and return to the warm […]

Preheat the oven to 350 degrees F. Brush the cups of a 12-cup muffin tin with 1 tablespoon of the melted butter. On a clean work surface, lay out your first sheet of phyllo pastry. Gently brush it all over with 1 tablespoon of the melted butter. Place the second sheet on top and brush with […]

Preheat the oven to 350˚F. Wash and dry each beet. Wrap each beet individually into a small piece of foil, drizzling a little of the olive oil on top of the beet before sealing the foil. Transfer the foil packets to a sheet pan and roast in the oven for approximately 45 minutes – 1 […]

In a small food processor, pulse together the goat cheese and the crème fraiche until smooth. Season with salt and white pepper as desired. Cover with cling film and keep in the fridge until ready to use. This will store in the fridge for up to two days. When ready to assemble, I recommend using a disposable […]